Combine steak, broth, granulated garlic, salt, pepper, onion and bell pepper in the pot.
Place the lid on the pot & set to seal.
Cook on manual/high for 6 minutes.
Allow natural release for 10 minutes, then do a quick release before removing the lid.
Brush the insides of the hoagie rolls with melted butter and place on a baking sheet.
Broil in the oven for several minutes until lightly toasted.
Remove rolls from oven and place the desired amount of cooked cheesesteak on the roll.
Top with 1-2 slices of cheese.
Return to broiler and broil until cheese is melted.
Remove from oven and enjoy.
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.